Table of Contents
  1. Watch how to make this pumpkin bread:
  2. Pumpkin Bread Recipe

As soon as fall starts, I love getting out my blankets and cozy attire. There is just something special about the feeling fall gives; the crisp air makes me want to invite over some good friends and serve them warm and delicious foods. Since I’m a baker at heart and pumpkin is an ingredient I cannot live without, fall is the perfect time to get back in the kitchen with a warm oven. If you were to stop by The Farm from now through Christmas, you’d be hard-pressed not to find a baked good in the oven or cooling on the countertop. And right now, most of them contain pumpkin because, well, it’s just so good to not to bake with! That’s why this pumpkin bread with a streusel topping is one of my favorites in the fall.

Pumpkin bread spread with pumpkin butter mixture sitting on white plate leaning against cooling rack with additional loaves of bread in background on gray slate surface

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Growing up, this pumpkin bread was one of the first items I learned to bake. I think my mom let me learn with this recipe because it’s usually a no-fail recipe. Now, that being said, have I messed it up in the past? Undoubtedly! But that’s only because I’ve probably been sidetracked, staring out the window watching the leaves change colors or thinking about new ways to stack pumpkins. (Seriously, I love stacking pumpkins – just go check out my Instagram grid!)

I’ve tweaked it and added the streusel topping, but it’s still the simple and cozy pumpkin bread I love and remember.

Loaf of pumpkin bread sitting on cooling rack topped with streusel topping with orange pumpkin in background on a gray slate surface
Just look at that delicious layer of streusel topping sitting on the bread. Mmm mmm, yum!

This bread is super amazing with my pumpkin butter cream cheese spread –  or just all by itself. You can’t go wrong this fall with pumpkin bread!

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Slice of pumpkin bread spread with cream cheese and pumpkin butter mixture sitting on a white plate on a wire cooling rack

Watch how to make this pumpkin bread:

Make sure to leave me a comment below the post letting me know if you made this bread and how it turned out for you! I’d love for a star rating too so I know your level of enthusiasm!

Pumpkin bread spread with pumpkin butter mixture sitting on white plate leaning against cooling rack with additional loaves of bread in background on gray slate surface

Pumpkin Bread

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Made from a pumpkin base and mixed with fall spices, this pumpkin bread is moist and pretty much the perfect thing to make in the autumn! Topped with butter or cream cheese, it’s like heaven in edible form!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 24 slices


For the bread

  • 1 ⅓ cups flour
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp freshly ground nutmeg (or ½ tsp pre-ground)
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • cup water
  • 1 15-oz can pumpkin pureé

For the streusel topping

  • ½ cup flour
  • ½ cup brown sugar
  • ¼ cup cold butter
  • 2 tbsp pepitas (raw pumpkin seeds)
  • 3 tbsp chopped walnuts
  • 1 ⅓ tsp cinnamon


  • In a bowl, sift together flour, soda, salt, cinnamon, and nutmeg. In a separate bowl, crack eggs, whisking to break up. Then add eggs, sugar, oil, water, and pumpkin to the dry ingredients. Continue stirring until no streaks of flour remain.
  • Pour batter into two large, three medium, or four small loaf pans. (I use an assortment of sizes so if I want to give some as gifts or if I’m having company, I have options!)
  • For the streusel topping, place all ingredients (except butter) in a small bowl. Cut butter into small pieces and incorporate it into the mixture using a pastry cutter until coarse crumbs are achieved.
  • Sprinkle tops of bread with streusel mixture, pressing slightly to make sure it adheres. Bake in a preheated 350°F oven for 45-60 minutes depending on the size of pans. When a toothpick or wooden skewer inserted in the middle of the bread comes out clean, remove the loaves from the oven.
  • Let cool in pans for 5-10 minutes, then take out and cool on a wire rack.


  • If you let the bread cool too long in the pans, it will become soggy since the pumpkin is very moist.
  • This bread can be made in 1) two large loaf pans or 2) two mediums-sized pans and two small pans


Serving: 1sliceCalories: 269kcalCarbohydrates: 37.5gProtein: 2.4gFat: 12.9gSaturated Fat: 2.3gTrans Fat: 0gCholesterol: 36.1mgSodium: 265.2mgFiber: 1gSugar: 30.1g
Course Bread
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. I made this the other evening and oh what a success – by midday next day all of it was gone! Thank you for sharing this recipe, Kaleb!

  2. My husband made muffins with this recipe. Oh so delicious! Had them several nights for dessert. Thank you for this terrific recipe.